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How to Cook Pork Cheeks Sous Vide [Video] | The Tool Shed

How to Cook Pork Cheeks Sous Vide

You might have to ask your butcher in advance for pork cheeks as this badly underrated cut is not always widely available. However, it is well worth making the effort as pork cheeks, when cooked well, have a delicious hearty flavour. For best results, cook your cheeks sous vide. The low temperature and long cooking time in this method ensure that the meat stays beautifully tender.

Ingredients

  • 12 pork cheeks
  • salt
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 sprig of thyme
  • 400ml of brown chicken stock

Method

  1. Preheat the water bath to a temperature of 80⁰C.
  2. Rub a little salt into the pork cheeks.
  3. Place a large frying pan over a high heat. When it becomes very hot, add the pork cheeks and fry until golden brown on both sides, then remove from the pan and set aside to cool.
  4. Place the chopped onion and carrot in the hot pan. Cook until caramelised, then mix in the thyme and the chicken stock. Bring to boil and simmer until the liquid is reduced by half. Allow to cool.
  5. Seal the pork cheeks in a vacuum bag with the liquid.
  6. Place the bag in the water bath and leave to cook for 8 hours.
  7. Drain the liquid from the vacuum bag into a saucepan, reserving the porks cheeks. Bring the liquid to the boil and simmer until reduced to a sauce consistency. Spoon over the pork cheeks and serve.

Variations

For a richer sauce, mix the chicken stock with a dash of red wine. You could also enhance the flavour of the sauce by adding a touch of spice during the final reduction. Cinnamon, cloves and star anise would all work well.

Serving suggestions

For an absolutely stunning main, try Graham Campbell’s Sous-vide pork cheeks with baby leeks, sultana ragu, mash and caraway jus. You could also use this method to make Geoffrey Smeddle’s Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote, a dish which deliciously combines meaty richness, creamy sweetness and gentle spice.

Recipe courtesy of www.greatbritishchefs.com

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